摘要
以新鲜绿豆芽下胚轴为材料,研究了绿豆芽罐头加工中的烫漂护色工艺。试验结果表明,采用在温度95℃热水中添加2%的柠檬酸,0.15%的抗坏血酸,0.15%的L-半胱氨酸,烫漂1min,对防止绿豆芽下胚轴褐变有较好的效果。
Color retention technology of canned mung bean sprouts was studied in this text. The results showed that the opti mum combinations of browning inhibitors were 2.0% CA＋0.15% AsA＋0.15% L-cys with hot-water （95 ℃） treatment for 1.0 min.
出处
《农产品加工（下）》
2008年第3期67-70,共4页
Farm Products Processing
关键词
绿豆芽
褐变
护色
罐头
mung bean sprout
browning
color-retention
can
